Robyn Stone revises old-fashioned Southern recipes for the modern home cook in Add a Pinch, emphasizing fresh ingredients and quick preparation times without sacrificing flavor.
When I was growing up, my family spent summer weekends on Lake Martin in Alabama, where I loved to be the first up in the mornings to fish with Daddy while the lake was calm and the bitin’ was good. Daddy would just about always bait my hook for catfish. I’m not sure if this was because it was an easy one to catch or because I’d squeal every time I caught the bewhiskered fish. Now when my family goes fishing at the lake, I try to keep a bit more composure. This catfish recipe is fast and fabulous! If catfish isn’t available, any mild white fish will do.
- Dry the fish fillets with a paper towel and sprinkle both sides with the blackening seasoning.
- In a large skillet set over medium heat, heat the oil until it begins to shimmer slightly. Carefully add the fillets to the skillet and cook until browned on one side, 3 to 5 minutes. Flip and cook the other side until the fish is dark, crisp, easily flakes with a fork, and is cooked through, 3 to 5 more minutes. Serve over the grits with lemon wedges on the side.
- In a large saucepan set over medium-high heat, bring the water and salt to a boil. While whisking constantly, slowly pour the grits into the boiling water. Reduce the heat to low and simmer, whisking often, until the grits become thick and creamy, about 5 minutes. Remove the pan from the heat, stir in the cheese, and serve.
Reprinted from Add a Pinch. Copyright © 2017 by Robyn Stone. Photographs copyright © 2017 by Helene Dujardin. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.